Keto Coconut Cream Pie

Name: Keto Coconut Cream Pie
Prep time: 10 min
Cook time: 28 min
Total time: 38 min
Yield: 8 serving
Ingredients: 1 Keto Pie Crust; 1 cup unsweetened shredded coconut; 1 cup unsweetened coconut cream; 1 cup heavy cream; ¾ monk fruit/allulose; 2 egg yolks; 2 whole eggs; 2 tablespoons butter; ½ teaspoon xanthan gum; 1 teaspoon coconut extract; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 3 tablespoons monk fruit/allulose powdered; ⅓ cup unsweetened shredded coconut

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
38 mins
Servings
8
Calories
558 kcal
Course
Dessert
Cuisine
American

Keto Coconut Cream Pie

Iris Warren

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This is the BEST must-try Keto Coconut Cream Pie with a delectable coconut cream custard filling and the most tender and flaky pie crust!

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Ingredients

Servings

1 Keto Pie Crust

For the Filling

1 cup unsweetened shredded coconut
1 cup unsweetened coconut cream see notes
1 cup heavy cream
¾ monk fruit/allulose powdered
2 egg yolks
2 whole eggs
2 tablespoons butter
½ teaspoon xanthan gum
1 teaspoon coconut extract
1 teaspoon vanilla extract

For the Topping

1 cup heavy whipping cream cold
3 tablespoons monk fruit/allulose powdered
⅓ cup unsweetened shredded coconut

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Instructions

Preheat oven to 350°F.
Add the ⅓ cup shredded coconut for the topping to a small sheet pan and bake for 3-4 minutes or until golden. Watch it closely, because it can go from toasted to burnt in seconds! Remove and set aside to cool, while you make the crust.
Once your pie crust is made and chilled, bake for 15-18 minutes or until golden and cooked through.

To Make the Filling

Heat a saucepan to medium and add in the coconut cream and heavy cream. While that heats up, add the eggs and sweetener to a mixing bowl and whisk until frothy and well combined.
Once the cream mixture is hot (but not boiling), add a ladle full to the eggs mixture while whisking the entire time. This will temper the eggs, so they don’t scramble. Whisk in another ladle full, then pour the mixture back into the pot and whisk.
Simmer on low for about 10 minutes, whisking often or until thickened enough to coat the back of a spoon. Sprinkle the xanthan gum over the top and whisk until well combined. Remove from the heat and whisk in the butter, vanilla and coconut extracts.
Fold in the unsweetened shredded coconut and allow the mixture to cool at room temperature for 15 minutes. Then pour over the cooled pie crust and cover with plastic wrap, making sure it’s touching the custard. This helps to prevent it from developing a skin. Chill in the fridge for at least 4 hours or overnight.

To Make the Topping

Pour the heavy cream into a very cold mixing bowl (I place mine in the freezer for a few minutes) and beat using a hand mixer until you have soft peaks. Add in the sweetener and continue whipping until light and fluffy.
Top the pie with the whipped cream and sprinkle the reserved toasted coconut over the top.

Notes

To get the coconut cream, refrigerate a 13.5 ounce can of unsweetened coconut milk overnight. Then scoop out 1 cup of the solid cream, without the liquid.